20 Hearty Yellow Split Pea Recipes for Cozy Nights

Zesty, wholesome, and utterly comforting, yellow split peas are the unsung heroes of cozy nights in. Whether you’re craving a quick dinner or a bowl of seasonal warmth, our roundup of 20 hearty recipes promises to delight your taste buds and soothe your soul. Dive into these comforting creations and discover your next favorite dish that’s sure to make any evening feel like a hug from the inside out.

Classic Yellow Split Pea Soup with Ham

Few dishes bring me as much comfort as a steaming bowl of Classic Yellow Split Pea Soup with Ham. It’s the kind of meal that reminds me of chilly autumn evenings spent in my grandmother’s kitchen, where the aroma of simmering peas and ham filled the air. Today, I’m sharing my take on this timeless recipe, perfected over years of tweaking and tasting.

Ingredients

• 1 pound dried yellow split peas, rinsed and drained
• 1 large smoked ham hock
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 6 cups low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion, carrots, and celery, sautéing until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the rinsed yellow split peas, smoked ham hock, low-sodium chicken stock, bay leaves, and dried thyme to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
6. Remove the ham hock from the pot and let it cool slightly. Then, shred the meat from the hock, discarding the bone and any excess fat.
7. Return the shredded ham to the pot and season the soup with salt and freshly ground black pepper to taste.
8. Simmer for an additional 10 minutes to allow the flavors to meld.

Golden and hearty, this soup boasts a velvety texture with chunks of tender ham throughout. Serve it with a slice of crusty bread for dipping, or for a touch of freshness, top with a sprinkle of chopped parsley.

Spicy Yellow Split Pea Curry

After a long day of chasing deadlines, nothing comforts me more than a bowl of something spicy, hearty, and utterly satisfying. That’s how this Spicy Yellow Split Pea Curry became a staple in my kitchen—it’s a dish that promises warmth with every spoonful, and today, I’m sharing my go-to recipe with you.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the diced onion, cooking until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger, sautéing for another minute until aromatic.
5. Sprinkle in the turmeric, coriander powder, and cayenne pepper, stirring to coat the onions evenly.
6. Pour in the rinsed yellow split peas and vegetable broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
8. Once the peas are tender, stir in the coconut milk and salt, simmering uncovered for an additional 10 minutes to thicken the curry.
9. Garnish with fresh cilantro before serving.

The curry should have a creamy texture with the split peas perfectly tender but not mushy. The heat from the cayenne pepper is balanced by the richness of the coconut milk, making it a dish that’s both vibrant and comforting. Serve it over a bed of basmati rice or with warm naan bread to soak up every last bit of the flavorful sauce.

Yellow Split Pea and Coconut Stew

Sometimes, the most comforting dishes come from the simplest ingredients, and this Yellow Split Pea and Coconut Stew is no exception. I remember first stumbling upon this recipe during a chilly autumn evening, craving something hearty yet light, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 tablespoon coconut oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon sea salt
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pot, heat the coconut oil over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground turmeric, and ground cumin, cooking for 1 minute until fragrant.
4. Add the rinsed yellow split peas to the pot, stirring to coat them in the spice mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, or until the split peas are tender, stirring occasionally.
7. Once the peas are cooked, stir in the sea salt and fresh lime juice, adjusting the seasoning if necessary.
8. Garnish with chopped fresh cilantro before serving.

Every spoonful of this stew offers a creamy texture with a hint of tanginess from the lime, making it a perfect dish to serve over steamed rice or with a side of crusty bread for dipping. The vibrant yellow color, thanks to the turmeric, makes it as pleasing to the eye as it is to the palate.

Yellow Split Pea Dal with Cumin and Turmeric

Zesty flavors and comforting warmth define this Yellow Split Pea Dal with Cumin and Turmeric, a dish that’s become a staple in my kitchen, especially on those days when I crave something hearty yet simple. I remember the first time I tried it; the aroma of spices filling the kitchen was unforgettable, and the taste? Absolutely divine.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 3 cups water
• 2 tbsp clarified butter (ghee)
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp cilantro, finely chopped

Instructions

1. In a medium pot, combine the yellow split peas and water. Bring to a boil over high heat, then reduce to a simmer, partially covered, for 45 minutes, or until the peas are tender but not mushy. Stir occasionally to prevent sticking.
2. While the peas cook, heat the clarified butter in a small skillet over medium heat. Add the diced onion and sauté for 5 minutes, or until translucent.
3. Add the minced garlic to the skillet and cook for another 1 minute, stirring constantly to avoid burning.
4. Stir in the ground cumin and turmeric to the onion mixture, cooking for 30 seconds to release the spices’ aromas.
5. Once the split peas are cooked, stir in the spiced onion mixture and salt. Simmer for an additional 5 minutes to meld the flavors.
6. Remove from heat and stir in the fresh lemon juice and chopped cilantro.

Buttery soft split peas infused with the earthy tones of cumin and turmeric make this dal a comforting bowl of goodness. Serve it over steamed basmati rice or with a side of warm naan for a complete meal that’s both nourishing and satisfying.

Yellow Split Pea and Vegetable Stew

Yellow split pea and vegetable stew is one of those dishes that feels like a warm hug on a chilly evening. I first stumbled upon this recipe during a trip to the Pacific Northwest, where the misty weather called for something hearty and comforting. Since then, it’s become a staple in my kitchen, especially when I’m craving something nutritious yet satisfying.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced carrots and celery to the pot, cooking for 5 minutes until the vegetables begin to soften.
5. Pour in the rinsed yellow split peas, vegetable broth, bay leaf, ground cumin, and smoked paprika. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, or until the split peas are tender. Stir occasionally to prevent sticking.
7. Once the split peas are cooked, remove the bay leaf and season the stew with salt and freshly ground black pepper to taste.
8. Garnish with chopped fresh parsley before serving.

Hearty and flavorful, this stew boasts a creamy texture from the split peas, with a smoky undertone from the paprika. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Yellow Split Pea Hummus with Garlic and Lemon

Unbelievably creamy and packed with flavor, this Yellow Split Pea Hummus with Garlic and Lemon has become a staple in my kitchen. It’s a twist on the classic hummus that brings a sunny hue and a subtly sweet, nutty flavor to the table. I love serving it at gatherings, where it never fails to spark conversations about its vibrant color and rich taste.

Ingredients

• 1 cup dried yellow split peas, soaked overnight
• 3 cloves garlic, minced
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup ice-cold water

Instructions

1. Drain the soaked yellow split peas and rinse under cold water until the water runs clear.
2. In a medium saucepan, combine the split peas with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer, skimming off any foam that rises to the surface.
3. Simmer the split peas uncovered for 45 minutes, or until they are very tender and easily mashed between your fingers. Tip: Stir occasionally to prevent sticking.
4. Drain the split peas, reserving 1/4 cup of the cooking liquid, and let them cool for 10 minutes.
5. In a food processor, combine the cooled split peas, minced garlic, tahini, olive oil, lemon juice, cumin, sea salt, and black pepper. Process until smooth, about 2 minutes.
6. With the processor running, slowly add the ice-cold water and reserved cooking liquid through the feed tube. Continue processing until the hummus is ultra-smooth and creamy. Tip: The cold water helps achieve a lighter texture.
7. Taste and adjust seasoning if necessary, then transfer to a serving bowl. Tip: For an extra smooth finish, pass the hummus through a fine-mesh sieve.

Velvety and rich, this hummus boasts a delightful balance of garlicky sharpness and lemony brightness. Serve it with a drizzle of olive oil and a sprinkle of smoked paprika for an eye-catching appetizer, or spread it on warm pita for a quick, satisfying snack.

Yellow Split Pea and Sausage Casserole

Growing up in a household where comfort food was the cornerstone of every family gathering, I’ve always had a soft spot for dishes that bring warmth and satisfaction with every bite. This Yellow Split Pea and Sausage Casserole is no exception, a hearty blend that’s become a staple in my kitchen, especially during those chilly evenings when only something deeply flavorful will do.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tbsp clarified butter
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and brown the sausage rounds, about 3 minutes per side, then transfer to a plate.
3. In the same skillet, sauté the onion and garlic until translucent, about 5 minutes, scraping up any browned bits from the sausage.
4. Add the yellow split peas, chicken stock, smoked paprika, and black pepper to the skillet. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes, or until the peas are tender.
5. Stir in the heavy cream and fresh thyme, then transfer the mixture to the prepared baking dish. Top evenly with the browned sausage rounds.
6. In a small bowl, mix the panko breadcrumbs with the olive oil and sprinkle over the casserole.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and crispy.

Yellow split peas offer a creamy texture that pairs beautifully with the smoky sausage and crispy panko topping. For an extra touch of elegance, serve this casserole in individual ramekins, garnished with a sprig of fresh thyme.

Yellow Split Pea Fritters with Herbs

Back in my early days of experimenting with legumes, I stumbled upon a recipe that would become a staple in my kitchen: Yellow Split Pea Fritters with Herbs. There’s something incredibly satisfying about transforming simple, wholesome ingredients into something crispy, flavorful, and utterly comforting.

Ingredients

• 1 cup dried yellow split peas, soaked overnight
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup clarified butter
• 1 pasture-raised egg, lightly beaten
• 1/2 cup breadcrumbs
• 1/4 cup water

Instructions

1. Drain the soaked yellow split peas and blend them in a food processor until a coarse paste forms.
2. Transfer the pea paste to a mixing bowl and add the minced garlic, cilantro, mint, cumin, coriander, cayenne pepper, and sea salt. Mix thoroughly.
3. Stir in the lightly beaten egg and breadcrumbs until the mixture binds together. If the mixture feels too dry, gradually add water until it reaches a moldable consistency.
4. Heat the clarified butter in a skillet over medium heat (350°F) until it shimmers.
5. Form the pea mixture into small patties and fry them in the butter for 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to drain any excess butter.

These fritters boast a delightful contrast between their crispy exterior and soft, herb-infused interior. Serve them with a dollop of yogurt or a zesty mango chutney to elevate the flavors even further.

Yellow Split Pea and Spinach Soup

Delightfully hearty and brimming with nutrients, this Yellow Split Pea and Spinach Soup has become my go-to comfort dish during the cooler months. Its creamy texture and vibrant flavors remind me of the cozy evenings spent in my grandmother’s kitchen, where every spoonful told a story of love and tradition.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 2 cups fresh spinach, tightly packed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 3 minutes until the vegetables begin to soften.
4. Add the rinsed yellow split peas, ground cumin, and smoked paprika to the pot, stirring to coat the peas and vegetables in the spices.
5. Pour in the vegetable broth, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 45 minutes, or until the split peas are tender.
6. Once the peas are cooked, stir in the fresh spinach and cook for an additional 2 minutes, just until the spinach is wilted.
7. Season the soup with salt and freshly ground black pepper to taste, then remove from heat.

Rich in flavor and velvety in texture, this soup pairs beautifully with a slice of crusty artisan bread or a dollop of Greek yogurt for added creaminess. The subtle smokiness from the paprika and the earthiness of the spinach make each bite a delightful experience.

Yellow Split Pea and Sweet Potato Curry

After a long day of chasing deadlines and dodging raindrops, there’s nothing like the comforting embrace of a hearty curry to bring warmth to the soul. This Yellow Split Pea and Sweet Potato Curry is my go-to when I need a dish that’s both nourishing and bursting with flavor, a testament to the magic that happens when simple ingredients come together.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk, full-fat
• 1 tbsp fresh lemon juice
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper to the pot, stirring constantly for 30 seconds to toast the spices.
5. Pour in the rinsed yellow split peas and diced sweet potato, coating them evenly with the spice mixture.
6. Add the vegetable broth, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 45 minutes, or until the split peas are tender.
7. Once the split peas are cooked, stir in the coconut milk and lemon juice, simmering uncovered for an additional 10 minutes to allow the flavors to meld.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Mouthwatering and creamy, this curry pairs beautifully with steamed basmati rice or warm naan bread. The sweet potatoes add a subtle sweetness that balances the earthy split peas, while the coconut milk lends a luxurious creaminess to every bite.

Yellow Split Pea and Carrot Stew

There’s something incredibly comforting about a bowl of Yellow Split Pea and Carrot Stew, especially on a day when the weather can’t decide what it wants to be. I remember first stumbling upon this recipe during a late-night internet dive, and it’s been a staple in my kitchen ever since. The combination of earthy split peas and sweet carrots, simmered to perfection, is a testament to how simple ingredients can create something truly magical.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 3 medium carrots, peeled and diced into 1/2-inch pieces
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the diced carrots, rinsed yellow split peas, ground cumin, and smoked paprika to the pot. Stir to coat the vegetables and peas with the spices.
5. Pour in the vegetable broth, ensuring the split peas and vegetables are fully submerged. Bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the split peas are tender and the stew has thickened. Stir occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to taste. Stir in the fresh lemon juice and chopped parsley just before serving.

Delightfully hearty and brimming with flavor, this stew is a celebration of simplicity. The split peas break down slightly to thicken the broth, while the carrots retain a bit of bite, offering a lovely contrast in textures. Serve it with a dollop of yogurt or a sprinkle of chili flakes for an extra kick.

Yellow Split Pea and Tomato Soup

Delightfully hearty and brimming with warmth, this Yellow Split Pea and Tomato Soup has become my go-to comfort dish during chilly evenings. It’s a recipe that reminds me of my grandmother’s kitchen, where the aroma of simmering peas and tomatoes would fill the air, promising a meal that’s both nourishing and deeply satisfying.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, diced carrot, and diced celery, cooking for an additional 3 minutes until the vegetables begin to soften.
4. Pour in the rinsed yellow split peas, vegetable broth, and diced tomatoes with their juices, stirring to combine.
5. Season the mixture with ground cumin, smoked paprika, salt, and freshly ground black pepper, then bring to a boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, or until the split peas are tender, stirring occasionally.
7. Once the peas are cooked, adjust the seasoning if necessary and stir in the chopped fresh parsley.
8. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.

Lusciously thick and rich with the earthy sweetness of split peas and the bright acidity of tomatoes, this soup is a bowl of comfort. Serve it with a drizzle of olive oil and a sprinkle of parsley for a touch of elegance, or pair it with crusty bread for a more rustic meal.

Yellow Split Pea and Bacon Chowder

Perfect for those chilly evenings when you’re craving something hearty yet wholesome, this Yellow Split Pea and Bacon Chowder has become my go-to comfort food. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of simmering peas and bacon would fill the air, promising a meal that’s both nourishing and deeply satisfying.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced
• 4 cups chicken stock, homemade preferred
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to season
• 2 tbsp clarified butter
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the rinsed split peas, chicken stock, bay leaf, and smoked paprika to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes, or until the peas are tender.
4. Remove the bay leaf. Using an immersion blender, partially puree the soup to thicken it while leaving some texture. Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
5. Stir in the heavy cream and reserved bacon. Season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve hot, garnished with chopped fresh parsley. For an extra touch of richness, drizzle with a bit of olive oil or add a dollop of sour cream.

But what truly sets this chowder apart is its velvety texture, punctuated by the smoky bits of bacon and the earthy sweetness of the peas. It’s a dish that’s as versatile as it is delicious, perfect with a slice of crusty bread or as a starter for a more elaborate meal.

Yellow Split Pea and Kale Stew

Just the other day, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something hearty yet wholesome. That’s when I decided to whip up a pot of Yellow Split Pea and Kale Stew, a dish that’s as nourishing as it is comforting, perfect for those chilly evenings when you need a little extra warmth.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups kale, stems removed and leaves roughly chopped
• 1 tablespoon apple cider vinegar
• Salt, to taste

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and diced carrot, cooking for an additional 3 minutes until the vegetables begin to soften.
4. Sprinkle the ground cumin and smoked paprika over the vegetables, stirring well to coat and toast the spices for about 1 minute, until fragrant.
5. Add the rinsed yellow split peas and vegetable broth to the pot, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 45 minutes, or until the peas are tender.
6. Once the peas are cooked, stir in the roughly chopped kale and apple cider vinegar, allowing the kale to wilt into the stew for about 5 minutes.
7. Season with salt to taste, then remove from heat. Let the stew sit for 5 minutes to allow the flavors to meld together before serving.

Yellow Split Pea and Kale Stew boasts a velvety texture with a smoky depth from the paprika, balanced by the slight tang of apple cider vinegar. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Yellow Split Pea and Lentil Soup

Back when I first stumbled upon the recipe for Yellow Split Pea and Lentil Soup, I was skeptical about how such simple ingredients could create something so comforting and rich in flavor. Now, it’s a staple in my kitchen, especially during those chilly evenings when only a bowl of hearty soup will do.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 cup green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 6 cups vegetable stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and ground turmeric, cooking for 1 minute until fragrant.
4. Add the rinsed yellow split peas and green lentils to the pot, stirring to coat them in the spice mixture.
5. Pour in the vegetable stock, bringing the mixture to a boil before reducing the heat to a simmer.
6. Cover the pot and let the soup simmer for 45 minutes, or until the split peas and lentils are tender.
7. Season with sea salt and freshly ground black pepper, then stir in the fresh lemon juice for a bright finish.
8. Garnish with chopped fresh cilantro before serving.

Now, this soup boasts a velvety texture with a depth of flavor that’s both earthy and slightly tangy from the lemon. Try serving it with a dollop of yogurt and a side of crusty bread for a complete meal.

Yellow Split Pea and Mushroom Risotto

Having spent countless evenings stirring pots of risotto to perfection, I’ve come to cherish the creamy texture and depth of flavor that this classic dish offers. Today, I’m excited to share a twist on the traditional recipe with my Yellow Split Pea and Mushroom Risotto, a dish that combines the earthy tones of mushrooms with the hearty satisfaction of split peas.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 4 cups vegetable stock, kept warm
• 2 tbsp clarified butter
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt to taste

Instructions

1. In a medium saucepan, bring 3 cups of water to a boil. Add the yellow split peas, reduce heat to low, and simmer uncovered for 20 minutes until tender. Drain and set aside.
2. In a large, heavy-bottomed pot, heat the clarified butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the Arborio rice to the pot, stirring to coat each grain with butter, and toast for 2 minutes until slightly golden.
4. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18 minutes.
6. Halfway through adding the stock, incorporate the cooked split peas and sliced cremini mushrooms into the risotto.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and fresh thyme leaves. Season with salt to taste.

Perfectly creamy with a nutty undertone from the split peas, this risotto is a comforting bowl of goodness. Serve it garnished with extra thyme and a drizzle of olive oil for an elegant touch.

Yellow Split Pea and Chorizo Stew

Many chilly evenings have led me to crave something hearty and comforting, and that’s exactly how this Yellow Split Pea and Chorizo Stew came to be a staple in my kitchen. It’s a dish that marries the earthy sweetness of split peas with the smoky depth of chorizo, creating a bowl of warmth that’s both nourishing and deeply flavorful.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz Spanish chorizo, casing removed and diced
• 4 cups chicken stock, preferably homemade
• 1 bay leaf
• 1 tsp smoked paprika
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, approximately 5 minutes. Tip: Salting the onions early helps draw out their moisture and sweetness.
3. Stir in the minced garlic and diced chorizo, cooking until the chorizo begins to render its fat and the garlic is fragrant, about 3 minutes.
4. Add the rinsed split peas, chicken stock, bay leaf, and smoked paprika, stirring to combine. Bring to a boil, then reduce heat to low, covering the pot with a lid slightly ajar.
5. Simmer gently for 45 minutes to 1 hour, or until the split peas are tender but not mushy. Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving. Tip: For a thicker stew, mash some of the split peas against the side of the pot.

One spoonful of this stew reveals a creamy texture with chunks of chorizo that offer a spicy contrast. Serve it with a crusty bread to soak up every last bit, or top with a dollop of sour cream for a cool, tangy finish.

Yellow Split Pea and Pumpkin Soup

How comforting it is to dive into a bowl of warm, hearty soup, especially when it’s as vibrant and nourishing as this Yellow Split Pea and Pumpkin Soup. I remember the first time I whipped this up on a chilly autumn evening; the aroma alone was enough to make my kitchen feel like a cozy haven.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 cups pumpkin puree, homemade or canned
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock, low-sodium
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup heavy cream, for garnish
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
4. Add the rinsed yellow split peas and vegetable stock to the pot, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the split peas are tender.
6. Once the split peas are cooked, stir in the pumpkin puree until fully incorporated, and simmer for an additional 10 minutes to blend the flavors.
7. Season the soup with salt and freshly ground black pepper to taste, adjusting as necessary.
8. For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
9. Ladle the soup into bowls, drizzle with heavy cream, and garnish with fresh cilantro leaves before serving.

Unbelievably creamy and rich, this soup boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a slice of crusty bread for dipping, or top with roasted pumpkin seeds for an added crunch.

Yellow Split Pea and Ginger Stew

Craving something hearty yet simple to whip up on a lazy afternoon? This Yellow Split Pea and Ginger Stew has been my go-to comfort food, especially during those unpredictable spring days when the weather can’t make up its mind. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of ginger and spices would fill the air, promising a meal that’s both nourishing and bursting with flavor.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Pour in the rinsed yellow split peas, followed by the vegetable broth, ensuring the peas are fully submerged.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
6. After 45 minutes, add the ground turmeric, ground cumin, smoked paprika, and salt. Stir well to combine.
7. Continue to simmer uncovered for an additional 15 minutes, or until the split peas are tender and the stew has thickened to your desired consistency.
8. Remove from heat and let the stew sit for 5 minutes before serving to allow the flavors to meld further.

Best enjoyed with a sprinkle of fresh cilantro on top, this stew offers a creamy texture with a vibrant kick from the ginger and spices. For an extra layer of flavor, serve it over a bed of steamed basmati rice or with a side of warm, crusty bread to soak up every last bit.

Yellow Split Pea and Rosemary Bread

Last weekend, I found myself craving something hearty yet wholesome, a bread that could stand alone or complement a robust stew. That’s when I stumbled upon the idea of Yellow Split Pea and Rosemary Bread, a recipe that marries the earthy tones of split peas with the aromatic punch of fresh rosemary. It’s become a staple in my kitchen, especially on chilly evenings when the oven’s warmth is as comforting as the bread itself.

Ingredients

• 1 cup yellow split peas, soaked overnight
• 3 cups all-purpose flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1 tbsp honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp extra virgin olive oil

Instructions

1. Drain the soaked yellow split peas and puree in a food processor until smooth.
2. In a large mixing bowl, combine the warm water, honey, and yeast. Let sit for 5 minutes until frothy.
3. Add the split pea puree, olive oil, and sea salt to the yeast mixture, stirring to combine.
4. Gradually incorporate the sifted flour and chopped rosemary, kneading until the dough is smooth and elastic, about 10 minutes.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 375°F and lightly grease a loaf pan.
7. Punch down the dough and shape it into a loaf before placing it in the prepared pan. Let it rise for another 30 minutes.
8. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Creating this bread is a labor of love, but the result is a loaf with a moist crumb and a crust that’s just the right amount of chewy. The rosemary adds a fragrant note that elevates the earthy split peas, making each slice a delight. Try serving it warm with a drizzle of olive oil or as the foundation for an avant-garde sandwich.

Summary

Brimming with comfort and flavor, our roundup of 20 hearty yellow split pea recipes is your go-to for cozy nights. Whether you’re craving a classic soup or something uniquely delicious, there’s a dish here to warm your heart and home. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.